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roasted butternut squash, turnip and sweet potato puree

Name: roasted butternut squash, turnip and sweet potato puree
Yield: Serves 6 - 8
Ingredients: 1 medium sized butternut squash, peeled, seeded and cut into chunks; 2-3 small white turnips, peeled and cut into quarters; 3 medium sized sweet potatos, peeled and cut into chunks; 3 cloves garlic, skin on; 3 sprigs eash fresh rosemary, thyme and sage, tied together with butcher\'s twine; 3/4 cup heavy cream; 3-4 tablespoons olive oil; 4 tablespoons unsalted butter at room temperature; 1 scant tablespoons kosher salt

by: sweet enough

October 12, 2009

0 Ratings

Serves 6 - 8

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Author Notes

At a Thanksgiving dinner a few years back I decided to add butternut squash and turnips to the sweet potatos we usually eat. I ended up overcooking everything and instead of nice pieces of roasted squash and turnip I had mush. since it was already half way there, I decided to puree everything together. When I added some heavy cream and butter the result was delicious and we've been serving this at Thanskgiving ever since. —sweet enough

What You'll Need

Ingredients

1 medium sized butternut squash, peeled, seeded and cut into chunks
2-3 small white turnips, peeled and cut into quarters
3 medium sized sweet potatos, peeled and cut into chunks
3 cloves garlic, skin on
3 sprigs eash fresh rosemary, thyme and sage, tied together with butcher's twine
³/₄ cup heavy cream
3-4 tablespoons olive oil
4 tablespoons unsalted butter at room temperature
1 scant tablespoons kosher salt

Directions

heat oven to 400 degrees. place sweet potatos, squash, turnips and garlic cloves in a roasting pan. coat everything with the olive oil and the salt. roast for 20 minutes, give the mixture a gentle toss and roast for another 20 minutes.
while the pan is still in the oven place the heavy cream and herbs into a saucepan and bring up almost to the boiling point. lower heat and simmer for about 15 minutes stirring every now and then. set aside.
when the pan is out of the oven, peel the skin off the garlic. The clove should slide right out. remove the herbs from the cream and discard. place everything into a bowl and add the butter and slowly add the cream as you puree the mixture with a hand blender. blend until just smooth. adjust seasoning and serve.

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3 Reviews

AntoniaJames February 8, 2010

Made this last night, improvising (no sweet potatoes on hand, so I used an acorn squash and some leftover roasted pumpkin, which I had pureed for a soup the other day). Roasted the turnips with the herbs instead of infusing the cream, and used about 1/3 cup half and half instead of the cream called for, and about 1 T butter. It was out of this world. So delicate, so delicious. Perfect with the Cider-Braised Pork Shoulder with Apple and Onion Confit (which was outstanding . . . I hope to post comments on that recipe later), and roasted Brussels Sprouts. Made as I described, this recipe is sublime, and very easy, too. (I didn't peel the butternut squash, by the way. I just poked some holes in it with the point of my utility knife and roasted it, whole, in the oven for about an hour.) I could see using this as the base of a soup by adding some broth and cream to the puree. ;o)

Veronica October 13, 2009

Heather, finalist or not, you get my vote! Was about to work on a recipe tomorrow with same ingredients (including rosemary, thyme & sage--what I have, but minus garlic.) Instead, am going to make yours! Thank you, thank you! Sounds Deeeelicious!